Friday, February 8, 2013

Well, summer is a long time away, and we are expecting quite a snow storm tonight.

This has nothing to do with summer.

This version of potato salad from the L.A. Times, roasts the potatoes instead of boiling for a rich, deep flavor.

It uses crispy bacon and tangy capers with a little vinegar and grainy mustard in the dressing.

Perfect for cold weather indoor picnics!

I tried this warm (of course) and then refrigerated it for 2 hours, as the recipe suggests.

I personally liked it just made, with the warm mayo, but you decide.

LOVED THIS SALAD.

This recipe is a keeper.

The original recipe calls for 4 lbs of potatoes, but I used much less than that, and I also cut down on the dressing quantities, and it made plenty (you can look at the original recipe if you are having a crowd).

Heat the oven to 375F degrees. In a large bowl, toss the potatoes with the garlic, olive oil, a bit of kosher salt and several grinds of pepper. Place the potatoes in a single layer on a parchment-lined baking sheet.

Roast the potatoes until golden brown and tender, about 40 minutes, tossing occasionally. Remove and cool.

While the potatoes are roasting, cut the bacon crosswise into 1/4" pieces. Cook the bacon in a large sauté pan over medium heat until the fat is rendered and the bacon is crisp, about 15 minutes. Stir frequently, watching that the bacon does not stick to the bottom of the pan. Remove from heat and drain the bacon on a paper towel-lined plate.

In a medium bowl, whisk together the mayonnaise, mustard and red wine vinegar. Season with some sea salt and black pepper. Taste and adjust seasonings if desired.

In a large bowl, combine the potatoes and bacon with the sliced onion. Gently stir in enough dressing to coat (you will most likely have leftover dressing), then stir in the capers.

Cover and refrigerate the salad for at least 2 hours to allow the flavors to develop. The salad will keep for 3 days, refrigerated. Allow the salad to warm slightly at room temperature before serving.

14 comments:

Katie C.
said...

Looks yummy!

You can save yourself a step since you have already have the oven on high and cook the bacon in the oven along with the potatoes...and then you don't have to clean the bacon grease splatters off the cooktop!

Allison,Yes, it would be fine to omit the bacon, I just sprinkled mine on top for added crunch, but go ahead, it's the dressing and the roasting of the potatoes that makes this salad so good (and the bacon doesn't hurt either!).

I love every ingredient in this post. Every one! I'll make this soon because I think it would be wonderful with the tiny salmon I catch in my lake. Jealous? Hey Stacey, stay safe,warm and dry. thinking of you this stormy weekend. i'm just remembering the Sandy storm when you spent some time with H. in a great little hotel.

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I am an antiques dealer & appraiser during the day.........a recipe writer and cook by night. I try and use local, seasonal foods to create delicious meals.
I live 20 miles from downtown Manhattan, so have access to some great markets & restaurants. Check out my daily recipes. P.S. I AM NOT THE PITA CHIP LADY. :)